I'm not sure why I've never made the scallion pancakes before, but finally did today and they were great. The problem is to stop eating them! They definitely do taste better warm, like the recipe says,

Oh yes. I made them today. Soooo good and perfectly crispy. Even with the Asian/Middle Eastern mashup I ended up with, pairing them with Ful Mudammas and a salad with leftover dressing and gremolata from yesterday's Vietnamese Noodle Salad (also a great recipe). The mint definitely went well with the potato pancakes and the Ful wasn't a bad pairing for them either.

I'm not sure why I've never made the scallion pancakes before, but finally did today and they were great. The problem is to stop eating them! They definitely do taste better warm, like the recipe says,

Oh yes. I made them today. Soooo good and perfectly crispy. Even with the Asian/Middle Eastern mashup I ended up with, pairing them with Ful Mudammas and a salad with leftover dressing and gremolata from yesterday's Vietnamese Noodle Salad (also a great recipe). The mint definitely went well with the potato pancakes and the Ful wasn't a bad pairing for them either.

Are they hard to make? I keep re-reading the recipe, and I haven't found the time to try out a trickier recipe.

I'm not sure why I've never made the scallion pancakes before, but finally did today and they were great. The problem is to stop eating them! They definitely do taste better warm, like the recipe says,

Oh yes. I made them today. Soooo good and perfectly crispy. Even with the Asian/Middle Eastern mashup I ended up with, pairing them with Ful Mudammas and a salad with leftover dressing and gremolata from yesterday's Vietnamese Noodle Salad (also a great recipe). The mint definitely went well with the potato pancakes and the Ful wasn't a bad pairing for them either.

Are they hard to make? I keep re-reading the recipe, and I haven't found the time to try out a trickier recipe.

They are very easy to make! Don't be afraid. They require very little hands-on time, really. Apart from boiling the potatoes and the baking it honestly took me minutes to make these.

Oh yes. I made them today. Soooo good and perfectly crispy. Even with the Asian/Middle Eastern mashup I ended up with, pairing them with Ful Mudammas and a salad with leftover dressing and gremolata from yesterday's Vietnamese Noodle Salad (also a great recipe). The mint definitely went well with the potato pancakes and the Ful wasn't a bad pairing for them either.

Are they hard to make? I keep re-reading the recipe, and I haven't found the time to try out a trickier recipe.

They are very easy to make! Don't be afraid. They require very little hands-on time, really. Apart from boiling the potatoes and the baking it honestly took me minutes to make these.

Made the scallion potato pancakes last week. Good! Mine took ages to cook though and the colour wasn't nearly as nice as the ones in the book. Next time I'll toast the panko in a dry pan first (a trick I learnt for making traditionally fried non-fry Japanese dishes).Also made the sweet and salty baby carrots. So tasty and more-ish. I would have happily eaten the whole dish myself.

Quinoa Puttanesca was my dinner tonight! Ridiculously easy and quick, and it was soo tasty with the olives and capers. I was quite surprised at how filling it was. I can easily see this becoming a weekly dinner for me.

I think I make the basic tofu about once a week now. It's so easy and goes with anything. I usually bake it in the marinade as I never remember to make it ahead of time and it always works out well, just takes a bit longer in the oven.

Joined: Wed Oct 20, 2010 5:36 pmPosts: 1693Location: the land of too much wine and wind

We made the Arabian Lentil Soup again today. I've made this at least 2 times prior, and it's never been this good. We simmered it for an extra 10 minutes, as suggested, threw in extra lemon zest instead of completely forgetting to buy lemons, and added an extra pint or so of water. It was so delicious and bright and creamy. I'm swooning over a soup!

_________________I just brought out the carrot sticks. This is war. - paprikapapaya

I made the miso udon noodles with greens and beans last night and it was so fast and easy. I think if I had put all of the salt called for it might have been too salty for me though, with the miso. I usually make recipes as exactly as possible the first time and I did this time except for the salt. Of course, it was even better with a few squirts of sriracha at the table but I will definitely put this into rotation using whatever greens I have available.

I can do fast and easy but what I really want is fast and easy and tasty, so for that I usually need a recipe and this cookbook is excellent for that.

Oh yeah, I made the broccoli chowder for the umpteenth time a few days ago and it is even better the next day. I usually sub carrots for parsnip because I only occasionally have parsnips, and this time I added some basil. I used to make a similar soup with cow milk and I find (plain unsweetened) almond milk to be much better tasting in chowders.

I made the portobello pepper steak stew again last night. Definitely one of my favourites and I am excited to have the leftovers tonight with mashed potato! YUM.

And I lucked out a found a portion of the quinoa kale bean stew thing in my freezer last night so I defrosted it and had it for lunch today. I need to do that more often - make a big batch of stuff and freeze it.

Finally made the Summer Lovin' Curried Veggie Chowder (or whatever the actual name is, LOL) tonight, with all the veggies from our local produce box. It turned out great. After not having any corn for a while now we are getting a ton of it so it was good to use up several ears (it took 5 small ones to equal 1 3/4 cup because I had to break the ends off of all of them). It wasn't really colorful because I only had a golden zucchini so there was a lot of yellow, but it was very tasty with the French baguette that we also get at the same pickup. I didn't have arrowroot powder, so I used cornstarch and it seemed to work fine.

We made the Arabian Lentil Soup again today. I've made this at least 2 times prior, and it's never been this good. We simmered it for an extra 10 minutes, as suggested, threw in extra lemon zest instead of completely forgetting to buy lemons, and added an extra pint or so of water. It was so delicious and bright and creamy. I'm swooning over a soup!

sometimes i add more coriander and lemon - makes it even yummier, i think.

_________________"T-shirts are not allowed in heaven, Karyn. They don't do casual Fridays." - Amandabear

I've been trying to use up things I have rather than buy more groceries, and I was going to make the scallion cornbread today because I thought I had everything I needed. As it turns out, when I checked this morning, I have corn grits/polenta (Bob's red mill brand, if that makes a difference), but no cornmeal. Has anyone tried throwing the grits in a food processor and then using them in the place of cornmeal? I Googled it and got mixed answers and now I'm confused!

I want to use up the grits because the polenta recipe I bought them for long ago wasn't really to my taste. It was my first time ever eating polenta and I just didn't like it, so now the bag has been sitting in my fridge for a long time. But I don't want to make the bread and have it turn out inedible and have to throw it out. Help?

I think I make the basic tofu about once a week now. It's so easy and goes with anything. I usually bake it in the marinade as I never remember to make it ahead of time and it always works out well, just takes a bit longer in the oven.

Yeah, I make this weekly as well, but always forget to marinade. Instead, I make it without the veggie broth (so it is more pungent/strong) and microwave the tofu+marinade for a couple of minutes, then cooking according to directions.

I will try just baking in the marinade next time! If I have a baking container that will work for it. Mine might all be too big...hmm.